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Saluna: Iraqi Style Salmon with Cauliflower and Chickpeas

A fragrant Iraqi-inspired salmon dish with tender cauliflower and creamy chickpeas, braised in a sweet and tangy sauce of silan, pomegranate molasses, lemon and warm curry spices. A modern take on a beloved family classic.
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Prep Time 20 minutes
Cook Time 2 hours
Course Appetizer, Dinner
Cuisine Iraqi, middle eastern

Ingredients
  

  • 1 medium cauliflower cut into florets (about 4-5 lbs)
  • 1 15.5 oz can garbanzo beans rinsed and drained
  • 5 tbsp olive oil divided
  • 2 tsp curry powder divided
  • kosher salt
  • 3 large yellow onions thinly sliced
  • 1 tbsp tomato paste
  • 2 tbsp pomegranate molasses
  • ⅓ cup silan
  • ¼ cup lemon juice
  • 3-3½ lb salmon cut into fillets
  • 3 large tomatoes thinly sliced (heirloom if you can find)
  • ½ cup Italian parsley chopped fine

Instructions
 

  • Preheat the oven to 350°.
  • In a deep 16"x10" roasting pan add cauliflower, chickpeas, 3 tbsp of olive oil, curry powder and a generous sprinkle of salt. Toss to combine and cook in the oven for 25-30 minutes, or until the cauliflower is softened.
  • Meanwhile make the sweet and sour onion mixture. Heat a large frying pan on medium-low heat. Add the remaining 2 tbsp of olive oil to the pan and all of the sliced onions, stirring occasionally. Allow onions to soften turn translucent, 12-15 minutes. Adjust heat if necessary so that the onions don't burn.
  • Add in 1 tbsp of tomato paste, remaining 1 tsp of curry powder and a generous sprinkle of salt. Stir to combine and cook until the tomato paste has changed colors, about 2 minutes. Pour in the pomegranate molasses, silan, and lemon juice, stir to combine and turn off the heat. Sprinkle again with salt.
  • Remove cauliflower mixture from the oven and allow it to cool a little bit. Arrange the filets of salmon in the roasting pan beside the the pieces of cauliflower. Try to make an evenly spaced pattern of salmon and cauliflower so that it all fits snuggly.
  • Season the tops of the salmon with salt. Spread the onion mixture on top of the salmon and cauliflower so that it covers everything evenly. Top with tomato slices, sprinkle with a bit more salt and place in the oven for 30 minutes. Then boil on high for 10 minutes.
  • Remove from the oven and garnish with parsley. Serve as a main course with rice or as the fish course of your Shabbat meal.
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